Here’s a Gooey Raspberry White Chocolate Cookies recipe that’s soft, slightly tart, and perfectly sweet with melty white chocolate chunks. Fresh or freeze-dried raspberries can be used, depending on how gooey or chewy you’d like them!
🍪 Gooey Raspberry White Chocolate Cookies
Ingredients (Makes ~12 large cookies)
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1/2 cup (113g) unsalted butter, softened
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1/2 cup (100g) brown sugar
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1/4 cup (50g) granulated sugar
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1 large egg
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1 tsp vanilla extract
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1 1/2 cups (190g) all-purpose flour
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1/2 tsp baking soda
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1/4 tsp salt
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3/4 cup (120g) white chocolate chunks or chips
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2/3 cup fresh raspberries (or 1/2 cup freeze-dried raspberries)
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a large bowl, cream together the butter and both sugars until light and fluffy (2–3 minutes).
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Add the egg and vanilla, and mix until fully combined.
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In a separate bowl, whisk together the flour, baking soda, and salt.
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Gradually mix the dry ingredients into the wet ingredients until just combined.
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Gently fold in the white chocolate chunks and raspberries.
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If using fresh raspberries, do this carefully to avoid overmixing (some raspberry streaks are okay).
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For freeze-dried raspberries, just fold them in like a dry mix-in.
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Scoop ~2 tbsp portions onto the baking sheet, spacing them about 2 inches apart.
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Bake for 10–13 minutes, or until the edges are lightly golden but centers are still soft and slightly underbaked.
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Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Tips
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Chill the dough for 30 minutes if your kitchen is warm or if you’re using fresh raspberries and want thicker cookies.
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Add a sprinkle of sea salt on top before baking for a sweet-salty finish.
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Store in an airtight container at room temp for 2–3 days (they’re best fresh!).